Risoni in Brodo con Parmigiano e Lime

Risoni in Brodo con Parmigiano e Lime is a modern Italian soup built on the classic *risoni in brodo* tradition, substituting lime for the more common lemon to add a bright, aromatic citrus note. Risoni—a rice-shaped pasta also called *orzo*—is simmered in a savory broth, then finished with grated Parmigiano-Reggiano and fresh lime juice and zest. The dish is served by **Molino Trattoria Moderna** in Calenzano, Italia, where it was highlighted by food guide *Sentieri Golosi* as a standout interpretation.

A great version depends first on the broth: a well-strained, deeply flavored stock—often chicken or vegetable—that clings to the tiny pasta grains. The risoni must be cooked *al dente*, never mushy, so it retains a slight bite. High-quality Parmigiano, grated just before serving, provides umami and a creamy texture without overwhelming the broth. The lime must be used judiciously: a squeeze of juice and a pinch of zest brighten the soup without turning it acidic. Fresh herbs like parsley or basil may be added, but the core balance is between the savory broth, the nutty cheese, and the clean citrus finish.

While *risoni in brodo* is a staple across Italian homes, especially in Emilia-Romagna and Lombardy, the addition of lime is a contemporary twist. Regional variations often use lemon, which is more traditional, or omit citrus entirely, relying on Parmigiano and black pepper. Some chefs incorporate saffron or vegetables like zucchini. Molino Trattoria Moderna’s version, as noted by *Sentieri Golosi*, exemplifies how a simple ingredient swap can modernize a classic while respecting its soul.